Comfort food. That’s all I’ve got to say!
Recipe information
Yield
serves 6
Ingredients
3
cups cooked, shredded chicken
2
cups chicken broth
1
10-ounce can cream of chicken soup
1
cup self-rising flour (see Note)
1
/2 teaspoon pepper
1
/2 cup (1 stick) butter, melted
1
cup buttermilk, well shaken
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken.
Step 3
In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole for 45 minutes, or until the crust is brown and the filling beneath is hot and bubbly.
From Beth
Step 4
This is chicken potpie without the pot! Hold the veggies.
Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.
Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.